Nutritional Facts

Directions

Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.

Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.

When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired.Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Beer-Battered Potato Wedges in Simple & Delicious
May/June 2008, p51